Did you know Laird Superfood is amazing in baked goods and everyday food as well?
ASPEN LAKES RESTAURANT'S CHOCOLATE PECAN COCONUT CAKE
BY CHEF JENNIFER WILSON
Pre heat oven to 325 degrees. Butter and flour cake pans
Sift four, coco powder, baking soda and salt three times, set aside. Cream butter with the palm sugar till light and fluffy. Add eggs one at beating well after each addition.
Combine the buttermilk, coffee and vanilla extract.
Mix in 1/3 of the dry ingredients, then half the wet ingredients. Repeat with the remaining dry and wet ingredients, finishing with dry. Stop to scrapes the side of the bowl. Pour the batter into the prepared cake pan. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean. Remove the cake from the pan after it cools completely. Cut the cake into 2 layers.
Sandwich frosting between the 2 layers and spread more frosting on the top and sides of the cake. Toast the coconut and pecans in the oven for 5 to 7 minutes or till brown and toasted (about 2 cups coconut, 1 cup chopped pecans) then pat handfuls all over the top and sides of the cake.